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abiteofnat · 3 years

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If you’re reading this, I’m coming back to Chicago, beetch

The non-existent rumors are true. After a brief 10-month exit from the city to soak up the fresh air and social distance-friendly suburbs, I am now returning to Chicago as a single, slightly more anxious version of myself. While I’m still trying to kick some of the anxiety and OCD that COVID-19 pushed from “lifelong tagalongs” to “all-controlling demons”, I feel 97% ready to be back where I feel most myself, and cannot wait to welcome that change. While that 3% still makes me a little uncomfy and hesitant, I’m a believer in pushing your boundaries to allow yourself to grow, and also, I am really sick of suburbs food.

Ha! I joke. I wouldn’t move downtown simply for access to more diverse & higher quality food... or would I? All I know is while there are plenty of gems in the North Shore, I’ve eaten take out from all of them ten times over, and I did not foster my dislike of cooking out of nowhere. My parents do not enjoy cooking, my sister pretends to enjoy cooking, and I will cook if it is 5 ingredients or less. My latest speciality is a toasted bagel with butter, hummus, and EBTB seasoning. Voila. So when it comes to dinner, we are living off of a carousel of suburban favorites, and are losing steam as we are still not comfortable with dining inside (or dining inside in the city, where the fun food is).

All of this to say, it’s exciting to imagine what life is going to be like in a few short weeks. While I’m still extra precautionary, I can’t wait to have my own space downtown, where I can enjoy coffee on my little balcony (!!!) and dream of the days friends can come squeeze into my studio safely while I lay out an entire table of sharable spreads and snacks from Ema (Charred Eggplant Spread is the best one, don’t fight me).

So you may ask, how did you come to this decision to move to the heart of downtown out of seemingly nowhere, you hermit?

It starts with my mom and I having a brief, simultaneous breakdown and coming to the conclusion that we would both feel comfortable doing a staycation downtown, as long as we wore masks, sanitized always, and braved the cold to eat outside. This was big for me! As a person with real OCD, not cute TV show “I have to keep my pens straight” OCD, this would be the most exposure I’d had to a lot of uncontrollable variables since the pandemic started. If you’re thinking, “you get to spend a weekend downtown in a hotel with your mom, shut up”, know that I hear you. I am unbelievably grateful that I’ve gotten this time with my parents, and that we can do a staycation. However, having anxiety comes at a cost, and that cost is blowing everything way the fuck out of proportion instead of being able to rationalize it sometimes. Let’s! Normalize! Having! This! Discussion!

So, we went downtown in early March for a two-night stay, and oh my goodness. The realization that we got to be in a different space, and do different things, and eat different food for a weekend made it feel like a legit vacation, and not like we drove 30 minutes to get there. The view from our room was of Michigan Ave, and hearing the traffic and seeing the people out and about instantly made me feel a sense of peace I wasn’t expecting. I’ve lived downtown for 6 years, but it always shocks me how much the city feels like an extension of me once I’m in it after being away. My mom and I went out for a walk (gentle yet forceful reminder to please wear a mask), then decided to grab dinner while we were out. The plan was to bring it back to the room, but there was a warm spell, and there just happened to be a table for two at Topolobampo on Clark, and suddenly we were sitting on the patio under the lights eating masa quesadillas dipped in a spicy salsa verde. It just happened!!!

Before getting downtown, I was tentatively looking at apartments for the spring. I was looking at Lincoln Park, Old Town, maybe Lakeview, and came across a listing in the Gold Cost that caught my eye. That one was swiped out from under me within days, but I couldn’t stop thinking about the area. Then I discovered another unit that was available, and couldn’t shake it from my mind. Over mushroom tacos I discussed it with my mom, and we decided to go see it. Totally not what I had been planning for in terms of location, but why not?

Once we polished off breakfast the next morning (Eggs Benedict with fried eggs, extra hollandaise) we headed out to see the place. Let me say I have never seen my mom fall in love with a single apartment I’ve lived in, and she was ALL. FOR. IT. Unreal reaction on her part. Once I saw the west-facing views and the incredible natural lighting, I was 100% in as well.

We spent the rest of the weekend wandering the downtown area, enjoying another dinner outside at The Gwen and my mom’s first visit to the Starbucks Reserve Roastery, which was 95% more empty than I’ve ever seen it given we went in a pandemic at 8:30PM. Shit on Starbucks all you want, but that Roastery is an incredible use of space (in non-pandemic times) and the coffee & Princi pastries are really, really good.

When we got back home feeling refreshed and like we had actually gone on a vacation, I jumped into apartment shark mode real fast and signed as many documents as the very kind realtor could send over. One week later, whabaam, I was a Gold Coast girl. Ahem, *lady*. What better way to celebrate than going to Somerset and having the Rapini & Roasted Garlic Flatbread and Wild Mushroom Risotto? No clue. As I sat outside, yet again with my mom, I felt a wave of excitement come over me and realized, this is it. This is the sign and feeling I’ve been waiting for, telling me it’s time to move back to the city and start over. The creamy, herbacious risotto also helped solidify that.

SO. After all of that, the news is I’m moving, and you’re probably wondering why I shared all of this on a blog about food. I meant for this post to be about everywhere I ate during my staycation, but realized quickly we ate at some very basic places - DELICIOUS, but still basic. Oops. Below are all the dishes I had and a rundown of the flavors, textures, etc., however don’t expect to find any new, revolutionary restaurants. Sorry!

1. Topolobampo

This Rick Bayless restaurant has been around forever, and unfortunately, you can tell by the interior. We’ve eaten here as a family a couple of times before, but never had a noteworthy experience. I can confirm that in a pinch, the patio covered in fun lights & mini piñatas, and the sharable, filling bites will do just fine. This was my first time going to a Mexican restaurant as a non-alcohol drinker, and instead of my typical mezcal margarita, I opted for a Fresh Limeaide which was refreshing and flavorful. We split the Guacamole and Chips, which if you’ve ever stopped at the Frontera in O’Hare, you know is good as fuck. It’s smooth, creamy, tangy, and topped with chopped onions and cilantro for a little crunch. It’s not the most life-changing, but it is consistently satisfying. Next, we got the Mushroom Tacos and Masa Quesadillas. The Masa Quesadillas were a fun surprise, as instead of a tortilla, the masa is what makes up the outside. They are almost like empanadas and stuffed with gooey, melty cheese, and come with a spicy salsa verde on the side. I would come back for these alone - they’re rich yet light, warm, and comforting, all the things you would want when dining outside when it’s still a little chilly. The Mushroom Tacos were quite frankly unreal, because whatever they seasoned the mushroom slices with and grilled them on made them taste unlike any mushroom I’ve had before. There was definitely some meat crossover on the grill, so don’t order those if you’re vegan, or ask them to prepare the mushroom separately. I however was LOSING MY MIND. Over mushrooms. The joys of being vegetarian!

2. The Gwen

On a happening Saturday night in Chicago, Upstairs at The Gwen is sure to be a packed scene. Located in River North, this hotel bar/restaurant offers a somehow cozy rooftop filled with loungey couches, fire pits, and ambient lighting, even though you’re surrounded by apartments and skyscrapers and there is nothing “cozy” about River North. Every table was filled, yet since you’re outside and it’s fairy spread apart, it still felt safe. I got my new classic, a Lemonade, and we got the Burrata to start. With sourdough, roasted beets, squash, pomegranate, pistachio, & arugula, this plate was nothing short of mouth-watering. It has textures! It has flavors! It has pomegranate seeds, the TikTok must have of the moment! The bread was 10/10, the burrata was 8/10, and all of the toppings made for a very find bite of salad on their own. For my main I got the Lobster Fettucine, a beautiful bowl of “charcoal fettuccine with saffron-tomato sauce, lobster, calabrian chili butter, and basil-brioche crumbs” as listed on their website. Take any of those ingredients and it’s going to be delicious, but all of them TOGETHER? INCREDIBLE. The chunks of lobster were huge, absolutely making the dish worth its price tag, and the sauce was flavorful, unique, and unlike any sauce I’ve tasted in the last few years. It’s typical to do a squid ink pasta with seafood and tomato sauce, but the saffron added a new element I very much appreciated.

3. The Starbucks Roastery

I KNOW. THIS IS A TOURIST DESTINATION. All I am saying is if there’s no line, go get an iced latte with two packets of sugar in the raw. That’s all. It’s really good after something like, I don’t know, Lobster Fettucine.

4. The Penninsula

You cannot go wrong with hitting up The Penninsula for breakfast or brunch, especially if you are staying there and have the option to do room service. Typically we would go to Pierrot Gourmet, the cafe in the ground floor of The Penninsula, however it has been closed temporarily. If there’s one thing to order with your breakfast, it’s the smashed fingerling potatoes. Delish.

5. Somerset

Somerset is becoming a quick go-to of mine for an impromptu dinner downtown, given it’s in the heart of Gold Coast and is cute if you’re sitting indoors or outdoors. The food is nothing too innovative, but it is done well, which is the most important part with “cuter” restaurants that may focus on the Instagram appeal over the food sometimes. Each time I’ve gone I’ve gotten the seasonal flatbread and a pasta or risotto, usually something with mushrooms, and it’s always been plate-licking good. To drink, I got -you guessed it- a Lemonade! For dinner I went with the Wild Mushroom Risotto which was everything you could hope for in a risotto, topped with olive oil, herbs, and local parmesan. We split the Rapini & Roasted Garlic Flatbread which was as it sounds, flatbread covered in rapini, garlic, and ricotta, which added a nice crunch and had enough rapini to feel like it was replacing a boring vegetable side dish or salad. The patio vibes were wonderful, the judgemental girls in the greenhouses looked like they were having a good time, and our waiter couldn’t have been sweeter. I will be going back to try the Fontina Arancini, which I just noticed on the menu. FRICK.

So there you have it, a very long-winded explanation of the last few weeks of my life and where you can find me on a staycation in Chicago. Hopefully once I move back to the city I’ll have endless new spots to try and won’t be basic anymore!

Until next time, Happy Eating!

-Natalie

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arildsenandreasen6 · 2 years

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Few things are more enjoyable than sitting down to a well-cooked meal at home. Few things are more appreciated. Here are some tips to help you raise your game a level in cooking. You will find tips here on technique, ingredients, cookware, ethnic dishes, time-saving methods and much more. Bon apetit!

Pasta is one of the best things that you can cook during the course of the day for the nutrients and carbs that it brings and its pleasant aroma. Make sure that your water is boiling for at least two minutes before you put your pasta into the pot for maximum quality. Save time by cooking large quantities, and freezing the extra. When you are planning an elaborate or time consuming meal, prepare extra servings. Making more won't increase your cooking time much, and these extra meals can be frozen, providing a fast and healthy alternative to the typical frozen TV dinner. When cooking a meal for vegetarians and non-vegetarians, make separate sauces can be the best way to make sure everyone has enough to eat and knows what they can eat. Make rice or pasta, then let guests choose from a meatless sauce and one with meat. A dish with multiple components saves you from having to make two separate meals, and it makes both meat-eaters and vegetarians happy. In a lot of cases, burgers will become stuck on the grill, and forcibly removing them will make them all misshapen. To prevent your burgers from sticking, brush the grill with oil prior to cooking. Before frying raw potatoes, let them sit in cold water for at least a half an hour. By doing this, the fries will be more crispy. Also, letting them sit in cold water will cut down on the time it takes for them to cook thoroughly. Avoid dry sandwiches by making sure the spread reaches every corner of the bread. Whether its mayonnaise or a cucumber cream cheese spread, it rids the sandwich of the dry taste of bread, meat and cheese. A quick dollop in the middle leaves only a well moisturized middle and less flavored and prepared edges. In order to become a good cook, you should learn to use simple measuring devices. It is very important to know how to get the right quantities because many tried and true recipes require very specific amounts of this and that. Learn to measure and you'll be licking your chops in no time! It is important to test the heat of oil before using it to pan fry your food. Pouring the oil into the pan and then sprinkling it with water should give you a series of cracks or sparkles. If it does not, then the pan isn't currently up to frying or heating capacity and dumping the food in it will act closer to an oil sponge than a frying pan. The night before you cook, try to prepare as much as possible. This allows you to economize on the amount of gas or electricity used when cooking, and keeps you from becoming distracted and accidentally getting injured by something like hot oil splashing out of a pan. Cook perfect rice every time. When cooking plain white rice, follow these simple steps. Put 1 cup of long-grain rice into a heavy-based saucepan, with a pinch of salt and 2 cups of water. Put a lid on the saucepan, bring to a boil, then turn the heat down to a low simmer. Cook for 12 minutes. Check the rice at this point: there should be no water left, and small steam holes should have appeared in the rice. Replace the lid, and let the rice sit for 2 minutes. Enjoy! If you are new to cooking , remember that there are great meal kits that you can use to save time and avoid a taste mishap. Meal kits are designed to offer a quicker method of creating a meal, while ensuring that those that need a great meal idea have all they need to make a delicious meal that is completely fail proof. These tips have served up a smorgasbord of new delights for you to attempt in the kitchen. They have suggested ways to improve your skills and get great results expeditiously and more economically. With these in hand you can make the food you serve your family more delicious and exciting than ever.

#ingredient

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anamorales · 4 years

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Chimichurri Street Tacos: The Perfect Party Food

Game Day food is best eaten by hand, am I right? And it doesn’t get better (or easier) than these Chimichurri Street Tacos. They’re easy to prepare and will please meat-eaters, vegetarians, and vegans alike.

Picture this: beef strips (or tofu!) smothered in a zesty chimichurri sauce, with bright sauteed peppers and onions, all wrapped in a fresh tortilla. Pair these with our high-protein nachos, and you’ve got a big game spread that’s sure to be a touchdown (yes, pun intended).

The best part? Just set the fillings out and let your guests build their own taco. Party planning is done.

The Taco Part:

Makes 8-12 tacos

You can prepare your beef on the grill then slice it or start with slices and bake it in the oven (shown in this recipe).

1 lb top sirloin (or cut of your choice), cut into thin slices

4 oz extra firm Tofu, well-drained and diced

4 oz shiitake or portabella mushrooms, sliced

1 green bell pepper, cut into slices

1 medium red onion, cut into slices

2 cups raw red cabbage, shredded

12 small corn or flour “street taco” shells

Plain non-fat Greek yogurt for topping (optional)

The Chimichurri Sauce:

Makes 2-3 cups

Traditional chimichurri sauces use more oil, however, I scaled back on the oil and replaced it with water. This recipe uses avocado oil in place of traditional olive oil, but olive oil is a fine option. The amount of sauce you get will depend on how much water you add.

1 packed cup flat parsley

1 shallot, cut into large chunks

¼ cup red wine vinegar

1-2 cloves garlic

½ tsp dried oregano

¼ tsp ground cumin

¼ tsp salt

¼ cup avocado oil

Water

How To Make Chimichurri Sauce:

In a food processor or blender, combine parsley, shallot, vinegar, garlic, oregano, cumin, and salt. Pulse until the ingredients are combined. Add avocado oil and pulse until coarsely pureed. While the food processor is running, slowly add a small amount of water.

Stop the blade and check the consistency. If you want it thinner, add more water and run the food processor for another 5-10 seconds.

Note: Don’t over processes the sauce or it will be too liquidy. Add a little water at a time and run the blade in 5-10 second increments. The texture should be slightly coarse, not silky smooth.

How To Make The Tacos:

Place beef strips in a bowl. Top with ¼ cup of chimichurri sauce and toss to coat the beef. Cover the bowl and refrigerate for 30 minutes or up to 24 hours.

In a separate bowl, add tofu and ¼ cup of chimichurri sauce. Gently toss and coat the tofu. Cover the bowl and refrigerate for 30 minutes or up to 24 hours. Reserve the remaining chimichurri for a topping.

Preheat the oven to 375 degrees. Cover a baking sheet with foil or parchment paper. Remove the sirloin and tofu from the marinade. Discard used chimichurri. Place the tofu on one side of the baking sheet and the beef on the other side (or use two separate baking sheets).

Bake until the beef is cooked through. Approximately 10-15 minutes. (Longer if you like your beef well done).

While the tofu and beef are baking, saute the mushrooms, bell pepper, and onion in a pan on medium heat until slightly tender. Note: To reduce calories use water instead of oil to saute your vegetables.

Once your beef, tofu, and vegetables are cooked it is time to assemble your tacos. On a taco shell, layer up your vegetables, protein of choice, fresh red cabbage, additional chimichurri sauce, and yogurt.

Enjoy!

The post Chimichurri Street Tacos: The Perfect Party Food appeared first on Born Fitness.

Chimichurri Street Tacos: The Perfect Party Food published first on https://immigrationways.tumblr.com/

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higherfeed · 5 years

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Adlabs Imagica | Favorite holiday destination

Imagica – India's favorite holiday destination. Adlabs Imagica, Khopoli, is a 130-acre theme park in India, it is owned by Adlabs Entertainment Limited. The park has an estimated 15,000 visitors daily. Over 35 lakh visitors have been organized in the park. Three parks: Theme Park, Water Park and Snow Park.

]] (1) Theme Park : They have different rides for different groups. On the other side of the Tubbby’s interior characters with guest ride - elephants, Roberto - The Star Chef, The Lost Astronaut, Mr. India Fame's Mogambo and The Gingerbread Man.

Different rides detail are below : • Nitro : Nitro is a roller coaster, length 132 feet and is 2800 feet in length. Nitro travels 120kmph and visitors have a rating of 3.8G G-Force rating within 150 seconds of this ride. • Deep Space : This roller coaster ride is made inside a huge domed area. This tour is 68.4 km. Travels / hour and the maximum height is 57 feet (17.5 meters) • Gold Rush : This coaster ride, the average speed of the coaster is 65 km Starts from / hour • Dare 2 Drop : Gravity is 73 kg, which is 2 drops, one shoot. Runs at a height greater than 132 feet and falls at the same speed. This motion gives riders a sense of ambiguity about each other's share of the ride

]] • Scream Machine : This ride runs on a moving pendulum, which collects speed by first spinning, and then slowly swings. This machine rotates and rises at an angle of 70 degrees and the height reaches up to 142 feet • I for India : 'I for India' is a 90-foot-wide indoor ride on the screen. This tour is 6182 miles, in which 59 monuments have been covered. • Mr. India : Mr. India is a Bollywood rides based on 1987 film " Mr. India, which is starring Anil Kapoor, rides in other parks like Rip Machine, D2, Nitro, Salimgarh, Alibaaba and Rajosaur. Powered by a narrow air powered by a naval system.

• Rajasaurus River Adventure : This yatra starts with a large navy in the dinosaur's voice-guided yacht, which is in style with pre-historical elements. • Salimgarh : A slow-paced door is searched by the visitors by rides, so they experience the story of simulated city Salimgarh by the use of horror scenes and horror sound effects. • The Detective Bow Wow Show : This is a live interactive comedy show. • Alibaba aur Chalis Chorr : This ride is designed to give visitors the desire to stay within the video game. Riding theme is inspired by the classic story- Alibaba and 40 thieves.

• Wrath of the Gods : It is an indoor attraction that mixes live mechanical theatrics, special effects and multimedia. • Prince of the Dark Waters – Cinema 360 : This is the experience of the movie which is shown on the 360 ° dome spread across 3100 square feet. • Motion Box Theatre : Motion Box Theatre is a 4D cinema experience • Mambo Chai Chama : Mamu Chai Chama, meaning 'Crazy Tea Party', is a classic T-Cup ride • Splash Ahoy : It is pirate themed ride for the kids comprises many boats and it all are fit with a water gun. • Bump It Boats : This is water based Bumping Cars. • Save the Pirate : This is a kids’ ride, theme of pirates based.

]]

• Loch Ness Expplorers : This is a family ride themed around the mythical Loch Ness monster. Mini water coaster ride. • Happy Wheelss : Happy Wheelss - Driving School is teaching children how to drive. • Humpty’s Fall : Humpty's Fall is a kids’ ride. Mini drop ride inspired by the D2. • Wagon - O – O – Wheel : Wagon-O-O-Wheel, Mini Ferris wheel for kids. • Tubbby Takes Off : Tubbby Takes Off is a merry- go- round ride for the kids, based on an original Imagica character Tubbby, the flying elephant • The Magic Carousel : To maintain the integrity of this old rider, the classic carousel is imported from Italy to Imagica ]] (2) Water Park : This water park is very popular as a favorite day party hanging destination.

Different rides detail are below : • Loopy Woopy : Loopy Woopie has thrown the riders into a tunnel slide by a vertical free fall of 39 feet, which often loops and slides the ride down at a very high speed. • Zip Zap Zoom : Zip Zap Zoom is a high-speed mat racer that sends riders through enclosed aqua tubes that run closely alongside each other. • Yell-O! : Yell-o is a water slide ride with various slides of different colours. It plunges riders feet-first into a series of twists and turns at very high speeds • Swirl Whirl : The swirl whirl takes riders through a series of twists & turns, before plummeting them into the core of a funnel. The experience includes 5 near-vertical oscillations, before exiting the flume for the final plunge.

• The Screamer : Routing includes a series of twists, turns and oscillations. Riding facilities "Rattles" which vary in alignment with the cylinder's different lengths, at every turn, the riders provide completely different sensation. • Raftaastic : The Raftaastic is a family raft ride. It offers riders a speedy fall down a water wall, with steep drops and turns. • Splash : This is an open body waterslide where the rider experiences multiple bumps and turns during the course of the ride ]]

• Boomeranggo : This ride on the water wall, where they experience weight before coming back. These riders are included in the form of elevation and when they pass through water slides • The Pirate Bay : Pirate Bay is a charm in which the water slides and soft motion and the slopes are built-in tube slides. Compared to Imagica Waterpark's biggest ride, it's a little adventurous. Small slides, water toys and characters, which are children's attractions • Floatsa : Floatsa involves riders getting into big rubber tubes and floating in the pool of water, as a gentle current takes them downstream. It is an individual ride meant for the purpose of relaxation • Wacky Wavess : An artificial wave pool, where ocean-like waves are formed at regular intervals. Here, visitors can experience the feeling of standing in the midst of an ocean

• Zooballoo : A music and water attraction for the kids with five wild animals as characters. The ride plays music and simultaneously splashes the children with water, as they dance along • Kiddie Pool : A small pool for children to play in. It has a depth of about 3 feet (3) Snow Park : Imagica Snow Park is a kind of indoor snow-based theme park. The park spreads over 15,000 square feet, making it the largest snow park in India. Each has a 45-minute slot. You will have to choose a slot when buying a ticket. You can just enter the ice park on the slot's time. Once you come in, you give all the winter items like jackets, hand gloves and ice shoes for free.

Top attractions at the Snow Park: • Real Snowfall: This Park has an artificial snow drilling machine that starts after 10 minutes when people enter the park. This gives a real experience of snow on the ice floor and people can play with it. • Snow Basketball: This is another attraction which people can play there. Many balls are provided for playing. • Snow Slides: There are two different slides in the park, which are based on a round tube, on which you are on the site and you will be on the board. Second is floater based. You have to come back to float and then you'll be sliding down

]] • Snow Hiking: There is a mini trek which gives you a hiking experience in snow. There are 4 levels or say obstacles which you have to cross. • Snow Castle: There is a room type area in which the throne is placed, which is made of ice, with ice chairs, the multi-light effect makes it more attractive • Snow Mountain Climbing: There is an artificial mountain climbing wall on which stones are studded and with the help of rope and harness people can climb the wall. • Snow Dance Floor: There is a DJ floor but instead of proper floor for dancing you get all ice floor. The DJ man plays famous track from Bollywood and Hollywood.

• Toboggan Rides • Coffee Shop: There is a coffee counter which offers you tea, coffee and snacks. Snow process method : RO at high speed of dry condenser The snow is ready to clean water, which produces soft snow to produce water droplets. Restaurants at Imagica Park: 5 uniquely designed restaurants that offer a host of food options to the visitors.

1. Arrmada: A ship-themed restaurant with a Spanish setting that overlooks a view of the lagoon. The Armada offers with freshly made sandwiches & salads for a quick bite. Visitors can also enjoy coffee and chilled beverages. 2. Red Bonnet: A restaurant styled as a classic All-American Diner, serving both vegetarian and non-vegetarian fast food. The place is renowned for its burgers and hot-dogs. 3. Roberto’s Food Court: A purely vegetarian restaurant, it serves various cuisines ranging from Indian, Mexican, Italian to Pan-Asian. This restaurant also has a separate kitchen for Jain meals. 4 The Imagica Capital: A buffet exclusive restaurant serving Indian style food from states across India. 5. Zeze Bar+Grill: A Bar and grill restaurant styled like an African tribal outpost, that serves food that is a fusion of African and Indian cuisine, like peri-peri chicken wings, paneer steak, spicy wraps and more. ]] Directions to the Park : Adlabs Imagica is located with easy access by road or rail. It is very close to the Mumbai Pune Express highway, almost 75 km from Mumbai with an average drive time of 90 minutes.

• By Car (From Mumbai) On Mumbai - Pune Express highway, after Khalapur Toll Naka take the first left at the Khopoli exit. Take the overhead bridge towards Pali Road. Once you cross the bridge, take the left turn towards Pali Road 3 km away on right hand side you will see Adlabs Imagica. • By Car (From Pune) On Mumbai - Pune Express highway, just before Khalapur Toll Naka take a U-turn. A few meters ahead take the Khopoli exit on your left. Take the overhead bridge towards Pali Road. Once you cross the bridge, take the left turn towards Pali Road 3 km away on right hand side you will see Adlabs Imagica. • By Train The closest train station to Imagica is Khopoli. The CST-Khopoli Fast train runs along the Central Railway line, once per day from Mumbai. Imagica, which is just 20 minutes away from the station, also offers shuttle services from Khopoli station, once in the morning and evening on a daily basis, for which no prior booking is required. Guests arriving at other times can avail auto rickshaws from the station at their discretion. Read the full article

#Directionstotheimagica #holidaydestination #holidaydestinationsinindia #imagicaaddress #imagicaaqua #imagicaentryfees #imagicainmumbai #imagicakhopoli #imagicaoffers #imagicarides #imagicasnowpark #imagicathemepark #imagicawaterpark

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rotterss · 7 years

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Beef vs Impossible vs Beyond Burger

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duncanbarker-blog · 5 years

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Admit it—you came to Italy to eat. It’s certainly the reason we’ve visited the country a dozen times and can’t stay away for long.

Eating in Italy is a serious business and the locals have strict food rules. You can find some of the best food in the world in Italy, but it’s also possible to pay over the odds for a disappointing meal. Visitors (especially Americans as the food culture is vastly different from the US) are often confused by aspects of dining in Italy and end up starving at 6pm or feeling ripped off.

By following these tips you’ll be able to avoid tourist traps, eat the best food in Italy, and avoid shocking any Italians along the way.

If you are wondering what to eat in Italy, I also share my favourite Italian dishes to try while you are there.

Buon appetito!

This post was originally published in 2012 and was updated in 2019 after many more delicious trips to Italy.

Eating in Italy Key Facts

A menu at a restaurant in Tuscany

Here are the most important things you need to know when dining in Italy.

Italian menus are divided into the following courses:

Antipasti – Appetisers such as bruschetta (toast with toppings), grilled and marinated vegetables, and meat and cheese platters. They can be quite filling (or absolutely humungous in Puglia and Basilicata) so we always share. Antipasti are often our favourite part of the meal as they are so diverse, feature regional specialities, and are often vegetable-heavy (less so in the north).

Primi – The first course consists of pasta, gnocchi, risotto, or a hearty soup (such as minestrone). Portions aren’t huge (usually), but it can be enough for a full meal (we usually get an antipasto as well). There are hundreds of pasta shapes in Italy so learn the regional specialities for your destination. Otherwise you might not recognise pasta on the menu as it will be called something like trofie (in Liguria) or orecchiette (in Puglia).

Secondi – The second course is meat or fish. It is just that—a slab of meat with nothing on the side. Very occasionally a restaurant will list a vegetarian secondo like an omelette or platter of grilled vegetables, but you’re better off sticking to the antipasti and primi.

Contorni – Side dishes such as potatoes, french fries, grilled or fried vegetables, salad, and beans. If you want your meat or fish to have anything with it, you must order it separately. Note that salad will arrive after you’ve eaten your meat, but hot vegetables will come with it. Vegetarians can also make a meal from sides. Sometimes we order a side of grilled vegetables as an antipasto if there’s nothing else on the menu we want (or feel free to have some veg after pasta).

Dolci – Desserts. The menu is usually quite simple and will include fruit, gelato, a cake or tart, and a regional speciality. The creamy coffee flavoured dessert tiramisù is one of the most common desserts all over the country. A cheaper alternative to dessert in a restaurant is heading to a gelateria and enjoying a cone on an evening stroll.

Caffè – It’s very common to finish your meal with un caffè (espresso). It comes after dessert, not with it.

Ricotta tart at Il Frantoio in Puglia

Italian dishes vary widely depending on the region. You can get pizza and pasta with tomato sauce everywhere, but don’t expect to find spaghetti carbonara in Puglia—stick to local dishes instead. I share some of my favourites at the end of this post.

Opening hours at Italian restaurants are limited. They open for lunch between 12pm and 1pm and close between 2pm and 3pm. They open again for dinner at 7.30pm or 8pm (maybe 7pm for pizzerias). Make sure you plan for this when eating out in Italy. Grocery stores (except for major supermarkets) also close in the afternoon.

Below I’ve included tips on what to do if you get hungry in the afternoon or early evening (it’s a common problem for us!).

When Eating in Italy

Do:

Eat gelato every day. It’s that good.

Look for the signs produzione propria and artigianale in gelaterias which means that the gelato is made on-site and in the old-fashioned way with natural ingredients.

Order more than one flavour of gelato. Even if you order a small size (which is usually plenty), you can choose two flavours. My personal favourite combination is pistachio and chocolate.

Pistachio and chocolate gelato at Bloom in Modena. Note that the pistachio is not bright green!

Take a food tour to learn more about Italian food culture and get some local restaurant tips. We learned so much and ate so well on the Eating Italy Taste of Testaccio food tour in Rome (read our Eating Italy review). They also run delicious sounding food tours in Florence. Our Taste Bologna food tour was one of our favourite things to do in Bologna.

On our Bologna food tour we saw tortellini being made in a local pasta shop

Read Eating My Way Through Italy by Elizabeth Minchelli which explores the differences between regional cuisines. It includes personal stories as well as practical tips and restaurant recommendations. I want to do her DIY pizza tour of Naples!

Avoid restaurants near major tourist attractions. If you do choose to eat on a popular piazza like Piazza Navona in Rome, accept that you are paying for the view and not for quality food. Perhaps just have a drink instead.

Try regional specialities. Do some research before you go or ask a local. Read about our favourites in Puglia, Liguria, Sicily, Tuscany, and Piemonte. If you order a non-local dish, it will likely be disappointing.

Cappellacci di Zucca, a type of pumpkin stuffed ravioli, is a local speciality of Ferrara.

Order un caffè (espresso) after dessert, not during the meal.

Visit bars at any time of day. They are more like cafes and are family-friendly. Stop by for a coffee, snack, soft drink, or alcoholic beverage from breakfast until late at night. They can be a good place for a sandwich if you get hungry mid-afternoon, although quality varies and some bars close in the afternoon (especially in small towns).

Drink coffee standing at the bar (al banco) to avoid paying extra to sit down—up to four times more in touristy areas.

Check the bar menu if you really want to sit down. It’s usually on the wall and you can see the prices for banco (standing) and tavolo (sitting).

Eat pizza with your hands. In a pizzeria you’ll cut the pizza into slices yourself then feel free to use your hands.

Buy slices of takeaway pizza or focaccia with different toppings for a cheap snack. This is your best option if you get hungry outside the usual meal times. You usually choose how much you want and pay by weight.

Tomato focaccia in Bari charged by weight

Stick with a primo (first course, usually pasta, risotto or soup) if you are vegetarian—a secondo (second course) is almost always meat and a primo is tasty and filling enough (and cheaper).

Cacio e pepe (cheese and pepper pasta) is a delicious Roman speciality

Order wine (or just water) with a meal—Italians only drink beer and soft drinks with pizza.

Ask for a glass of wine even if only bottles are listed on the menu. There is always the option of un bicchiere (glass) or un quarto (quarter litre) or mezzo litro (half litre) jug of house wine. The house wine is very affordable and often the same price as water—we’ve had a half litre for as low as 2 euros!

Choose your mineral water naturale (normal) or frizzante (fizzy). You’ll usually be asked this as soon as you sit down as a litre bottle is served with every meal. Unfortunately, Italians don’t drink tap water at restaurants (although it is safe to drink).

Wine is an important part of an Italian meal

Enjoy a pre-dinner drink or aperitivo at a bar. This is usually a glass of wine or cocktail. My favourite is a Spritz made with Aperol (or Campari), prosecco, and soda water. Bars always provide a snack with your drink such as potato chips, olives, nuts, and/or focaccia. This helps keep us going until restaurants open.

Fill up on the aperitivo buffets that some bars offer for free when you buy a drink in the early evenings (usually from around 6-8pm). If you are on a tight budget, it could even be enough for dinner, which is why it’s known as apericena. Although it’s frowned upon if you eat too much—in general it’s best to stick with one plate of food per drink. The best place for apericena is northern Italy, especially Milan and Turin.

The classic aperitivo Spritz with access to a large vegan-friendly buffet cost €10 at Ketumbar in Rome

Buy olive oil from a farm (vineyards often make olive oil too). You’ll never go back to the supermarket stuff. To learn more about this liquid gold take an olive oil tour to a village outside Rome or stay on an olive farm—we love Masseria Il Frantoio in Puglia (read our review here).

Visit a vineyard for a wine tour and tasting. We did a fantastic wine tour in Umbria and have also enjoyed winery visits in Tuscany, Puglia, and the Barolo area of Piemonte.

Simon hiking through the vineyards in the Barolo wine region

Try real aged balsamic vinegar. The 25-year-old stuff is like nothing you’ve tasted before. We visited a family-run acetaia in Modena on a day trip from Bologna.

Picnic. Even the simplest things taste amazing in Italy so buy some bread, cheese, olives, and fruit from an alimentari (small grocery store), market or supermarket and find a park to enjoy them in. Testaccio market in Rome is our favourite place for this.

Use an Italian phrasebook or app to help you decode the menu so you don’t have to eat in restaurants with English menus (which are usually badly translated anyway). This list of Italian restaurant phrases should also help.

Learn to cook your favourite dishes so you can recreate them at home. We enjoyed cooking classes in Puglia and Tuscany. Get Your Guide has lots of cooking classes on offer including making pasta and tiramisù in Rome, pizza in Naples, and a market and cooking experience in Florence.

Learning to make pasta in Lecce, Puglia

Ask for the bill/check (il conto). Restaurant staff will not automatically bring it as they don’t want to rush you. It can take a while as they assume you’re not in a hurry.

Enjoy a digestivo (after-dinner liquor) after your meal. The best ones are homemade and they can be bitter like an amaro, sweet like limoncello, or strong like grappa. If your server offers you a digestivo after you’ve received your bill, it’s on the house.

At Country House Tavernola near Vieste they brought us five icy cold bottles of homemade digestivi—fennel flower, laurel, cinnamon, almond, and prickly pear (our favourite)—and left us to help ourselves.

Don’t

Expect restaurants to be open for cena (dinner) until 7.30pm or 8pm. Typically Italians eat dinner at restaurants around 9pm (earlier in the north, later in the south). Pizzerias often open earlier at 7pm.

Feel obliged to order every course—an antipasto (starter), primo (first course), secondo (second course) with contorno (side dish), and dolce (dessert) is a lot of food. Pick and choose as you please. You could also order an antipasto or primo and then decide afterwards if you’d like to order another course.

Fave e cicoria (mashed fava beans with greens) is a typical Puglian dish

Order cappuccino after 10am. Later in the day, and especially after meals, stick with an espresso (ask for un caffè).

Expect much for breakfast. A coffee and cornetto (croissant, called brioche in northern Italy) standing at a bar is the norm. The best breakfasts we’ve had have been at family-run B&Bs like La Corte dei Pastori in stunning Matera where we were treated to a spread of bread, cakes, pastries, and fruit. You won’t find eggs or other hot breakfast dishes.

An Italian breakfast with a view at La Corte dei Pastori B&B in Matera

A typical Italian breakfast in a bar – a cornetto filled with nutella

Eat in a gelateria that has bright green mint or pistachio gelato—the ingredients won’t be natural. Towering puffy mounds are another sign that they use chemicals. If the gelato is hidden away in metal tins, it’s a good sign it will be high quality.

Go to a restaurant with a tourist menu or with someone outside encouraging you to come in.

The lovely osteria (simple restaurant) Ai Cuattru Canti in Finalborgo, Liguria. Menus in Italian only are a good sign.

Eat in a pizzeria for lunch. The best places only open in the evenings as the wood-burning pizza oven takes a long time to reach the right temperature. During the day stick with pizza by the slice (pizza al taglio) served from takeout places.

Order peperoni pizza unless you want it topped with bell peppers. Order a salami pizza if you want it with meat.

Ask for chicken or pineapple on your pizza. Italians consider this a travesty.

Share a pizza—even kids have one to themselves.

Roman style thin crust pizza at Da Remo in Rome. In Naples the pizza has a thicker crust—try them both!

Takeaway pizza al taglio is the best option for pizza at lunch. You usually choose how much you want and pay by weight. This was at Il Pizzicotto in Lecce.

Ask for oil and vinegar to dip your bread in. That’s not a real Italian thing. Bread is not served with butter either.

Eat bread with your pasta. Instead use it to fare la scarpetta (literally “make a little shoe”) and mop up the leftover sauce on your plate.

Order spaghetti bolognese. It doesn’t exist in Italy. Instead, ask for tagliatelle al ragù in its hometown Bologna if you want a meat pasta.

Ask for parmesan on your pasta. Italians are strict about what is supposed to have cheese on it and what’s not. You’ll be offered parmesan if it’s appropriate.

Expect fancy salad dressings. Italian dressing doesn’t exist in Italy. Instead you are provided with olive oil, vinegar, and salt to dress your own salad at the table. When the ingredients are this good, you don’t need anything more.

Expect complicated salads. If the menu says tomato salad, it will just be a plate of sliced tomatoes (maybe with basil). Again, you can get away with simplicity when the produce is fresh and flavourful.

Be surprised if your salad turns up after your main. It’s not eaten as a side dish in Italy.

A simple but beautiful raw zucchini salad

Be surprised by extra charges on your bill. Restaurants usually charge from €1-2.50 per person for pane e coperto (bread and cover charge) even if you don’t want the bread. It should be written on the menu.

Feel like you have to tip. It’s optional.

Assume everywhere takes credit cards. Many restaurants are cash only.

Expect American-style service. Restaurant staff can be a little brusque, especially in the big cities. Don’t take it personally.

Be offended if you are turned away from an empty restaurant. They will have bookings for later in the evening, and in Italy you have the table for the whole night.

Touch produce at market stalls. Tell the vendor what you want (or point) and they will select items for you.

Ask for food to go at restaurants. It’s not customary to get a doggy bag with leftovers. Take out isn’t common either except at pizzerias. Even coffee is rarely ordered to go.

Rush. Meals can last hours in Italy—savour them.

Best Food in Italy: Regional Dishes to Try

If you are wondering what to eat in Italy, here are some of our favourite dishes. Remember that food in Italy is strictly local, so you won’t find most of these dishes all over the country.

Dishes found everywhere

Pizza Margherita – Found all over the country, pizza is, of course, a must eat in Italy. It’s best in Naples but we also like the Roman style with an ultra-thin and crispy base. There are other varieties, but the Margherita is a classic for a reason.

Parmigiana di Melanzana – One of my favourite things to eat in Italy is found mainly in the south—Puglia, Campania, and Sicily. Layers of fried eggplant are baked with cheese and tomato sauce. It’s usually in the antipasti section of the menu but sometimes it’s listed as a primo.

Pasta al Pomodoro – Pasta served with tomato sauce is simple but so delicious when it’s done well. It won’t be listed like this on the menu; instead of pasta, it will say the local variety such as orecchiette al pomodoro in Puglia (a pasta shape which resemble little ears).

Penne all’Arrabbiata – Short tubes of pasta with a spicy tomato sauce. It originates from Rome but is found in many places.

Bruschetta al Pomodoro – One of our favourite starters is a simple garlic-rubbed toast topped with fresh tomato, basil and olive oil. It also comes with other toppings.

Parmigiana di melanzana in Puglia

Lazio (Rome)

Tonnarelli Cacio e Pepe – Thick spaghetti-like pasta with pecorino romano cheese and black pepper. Oh so good! My favourite place for it is Flavio al Velavevodetto in the Testaccio neighbourhood of Rome.

Pizza Bianca – This is the type of pizza you get in squares from a bakery or takeaway place not at a sit-down pizzeria. It’s plain dough (almost like focaccia) drizzled with olive oil and sprinkled with sea salt and rosemary. Fresh out of the oven it’s divine. My favourite place for it is Antico Forno Roscioli in Rome’s historic centre.

Pizza di Patate – Another type of delicious takeaway pizza slice features thinly sliced potatoes and no tomato sauce. Sometimes it comes with cheese.

Pizza rossa and pizza bianca from Antico Forno Roscioli in Rome

Liguria (Genoa, Cinque Terre)

Trofie al Pesto – You can find pesto (a basil sauce) outside Liguria but it’s best in its home region. Trofie are little twists of pasta and potatoes and green beans are sometimes added to the dish.

Pansotti alla salsa di noci – Cheese and spinach stuffed ravioli with walnut sauce.

Antipasti misto – The mixed antipasti (appetiser) plates are superb in Liguria and can be adapted for vegetarians. They usually include torta di verdura, a local vegetable pie filled with cheese and greens or vegetables.

Focaccia – Liguria makes the best focaccia we’ve had in Italy. This olive oil bread is eaten plain or topped with olives, tomatoes, onions or other ingredients. It’s sold in bakeries and you usually pay by weight.

Trofie al pesto

Tuscany (Florence, Siena)

Panzanella – A salad of stale bread, tomatoes, onions, basil, and sometimes cucumbers. It tastes better than it sounds!

Pappa al Pomodoro – Another use for stale bread is this tasty tomato soup.

Ribollita – A hearty winter bean and vegetable soup (yep, there’s some stale bread in here too!).

Puglia

Orecchiette con Cime di Rapa – Little ears pasta with turnip tops (a type of leafy green vegetable).

Purea di Fave con Cicoria – Fava bean puree with bitter greens.

Antipasti della Casa – The house antipasti is our favourite part of the meal in Puglia. It can be an extraordinarily large array of vegetables, cheese, fried things and much more (mostly vegetarian). Only get one between two people and sometimes even then you won’t have space for a main course.

See our detailed guide to Puglia food for many more recommendations.

Campania (Naples, Amalfi Coast)

Don’t miss pizza in Naples!

Gnocchi alla Sorrentina – Simon’s favourite Italian dish (besides pizza). Gnocchi (potato dumplings) baked with tomato sauce, mozzarella and basil.

Insalata Caprese – The simple salad of tomato, mozzarella and basil originates from the island of Capri.

Sicily

Pasta alla Norma – Penne pasta in a tomato and aubergine sauce topped with ricotta salata cheese.

Busiate alla Trapanese – Long twisty pasta with a type of pesto made from tomatoes, almonds, garlic and basil.

Pane con Panelle – Chickpea fritters in a roll is a popular street food in Palermo.

Our Sicilian food guide has lots more ideas to try including the many sweets the island is famous for.

Emilia-Romagna (Bologna, Modena)

Emilia-Romagna has some of the best food to eat in Italy. Aside from parmesan cheese and aged balsamic vinegar, you should also try:

Tortelloni– Pasta parcels stuffed with ricotta and herbs. Vegetarians should get the sage and butter sauce rather than the ragù. Tortellini are similar but smaller and filled with meat.

Tortelloni and Lambrusco wine at Da Danilo in Modena

Best Places to Eat in Italy

Our favourite place to eat in Italy is Masseria Il Frantoio, an olive farm with accommodation in Puglia where we indulged in an eight-course tasting menu using produce and olive oil from the farm. It’s also our favourite place to stay in all of Italy.

Otherwise, we’ve eaten in so many amazing restaurants that it’s hard to choose favourites. When choosing where to eat in Italy you can see our restaurant recommendations by destination in these posts:

The Best Things to Do and Eat in Testaccio, Rome

Trastevere Rome Neighbourhood Guide

Things to Do and Food Tips for Bologna

The 24 Best Restaurants in Lecce, Puglia

A Day of Eating in Varenna, Lake Como

Rapallo: The Best Base for Exploring The Italian Riviera

Where to Eat in the Barolo Wine Region, Piemonte

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travelonlinetips-blog · 5 years

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Brisbane’s best kid-friendly cafes and restaurants

You’ve got one or a bunch of rowdy kids. You’re on edge after de-crusting your billionth sandwich and can’t bring yourself to butter another slice of bread. Why not take the troupe out to one of Brisbane’s best kid-friendly cafes and restaurants so someone else has the pleasure of creating kid-approved cuisine? Not to mention dealing with the post-apocalyptic level clean-up after your clan is finished.

If you’re looking for cafes with play nooks to keep the little ones busy while you take a breather, plus kids’ menus that delight even the trickiest junior MasterChef judge, here’s our round-up of the top cafes and restaurants in Brisbane to dine out with the family.

Miss Bliss Whole Foods Kitchen, West End

Order at the counter and head straight to the back to let the kids loose in the astroturfed ‘backyard’ at one of the best kid-friendly cafes in West End. There’s a table for littlies with toys aplenty and tonnes of comfy bench space for the older kids.

This place is known for its organic goodness (the menu is also loaded with vegan, vegetarian and gluten-free options), so adventurous children might like the mini mango chia pudding with fresh fruit from the Baby Bliss menu. They also stock old-school favourites here like soft-boiled eggs with soldiers and avo to keep everyone happy.

For adults, it’s all about the bowls on the all-day menu. Try the caramel crunch acai bowl or crispy skin salmon poke bowl and wash it down with a summer greens smoothie.

Where: 85 Vulture St, West End. Open: Weekdays from 6:30am ’til 3:30pm, Saturday and Sunday from 7am ’til 3pm.

Smug Fig Cafe, East Brisbane

Open for brekkie and lunch, the Smug Fig is a cute kid-friendly cafe inside a garden nursery. The kids’ menu is full of popular picks like waffles, bacon and eggs, and toasted banana bread with ice-cream, as well as shakes, juice and babycinos.

Explore the nursery with the kids or sit towards the back of the cafe to draw on the chalkboard, play with the toys and read the books in the kids’ nook.

Parents will love the Smug Fig’s out-there all-day brunch menu featuring pumpkin and corn fritters, breakfast tots with Spanish chorizo or the jerk chicken burger. Even the crushed avo is next level, served on organic sourdough with pumpkin hummus, semi-dried tomato and dukkah. Be sure to ask what the French toast special of the day is – you might end up with an epic Bubble-O-Bill inspired artwork that tastes as good as it looks.

Where: 999 Stanley St East, East Brisbane. Open: Monday to Saturday from 7am ’til 3pm, Sundays from 8am til 3pm.

Monkey Bar Cafe, Greenslopes

This cafe is besties with its next-door neighbour, aka a huge playground, which makes it a perfect spot for sunny days. Your mini-mes will also love brekkie menu items like the mini pancake stack or sourdough toast with Vegemite and a poached egg.

Lunch for the little ones is sorted with mini bolognese or crumbed chicken and chips; while parents can gorge on the loaded veggie fritters or spicy bruschetta from the all-day breakfast menu. Everyone in the fam can up their antioxidant or dairy intake with a milkshake or smoothie, like the ice-cold berry concoction.

Where: 98 Victoria Terrace, Greenslopes. Open: Monday to Friday from 6:30am ’til 1:30pm, Saturday and Sunday from 6:30am ’til 1:30pm.

Carport Cafe, Cannon Hill

You’d be forgiven for driving by this hidden kid-heaven without noticing it. Keep an eye out for the colourful sign at the front, run to the counter and bag a spot near the kids’ table and leafy garden out the back.

You’ll find tonnes of books, chalk, toys and even a doll’s house to keep your little people busy while you try a sweet treat or something more serious from the Carport Cafe menu. The brekkie stack is your friend if you’re into honey-roasted pumpkin, spinach, grilled tomato and halloumi. After all, life is better with halloumi.

If you’re visiting around lunchtime, try the chicken burger or feta, avocado, walnuts and roasted pumpkin salad. The kids’ menu has faves like eggs or house-made beans on toast and cheese toasties. For chilled drinks, try Carport’s cold-pressed juices (we recommend the lychee kiss), smoothies and milkshakes.

As well as being one of the best kid-friendly cafes around, Carport is dog-friendly too.

Where: 3 Pickwick St, Cannon Hill. Open: Daily from 6:30am ’til 2pm.

Chapter IV, Paddington

Chapter IV is the perfect family-friendly cafe with an epic all-day brekkie menu and a gated play area. Mums and dads will love the breakfast options, from soft shell crab eggs bennie to coconut waffles with Nutella brownie ice-cream, brekky reuben, and crispy potato and cheddar hash cakes. *wipes drool*

The kids can enjoy a cheesy grin toastie, scrambled eggs, zoo-friend pancakes or dinosaur-shaped chicken nuggets. Little ones can also go for a babycino or milkshake (regular flavours like vanilla and chocolate are on offer, as well as hazelnut and frosted mint).

Where: 180 Latrobe Terrace, Paddington. Open: Monday to Sunday from 7am ’til 2:30pm.

Charlie’s Raw Squeeze, Everton Park

Charlie’s Raw Squeeze is a 100% plant-based bar specialising in raw treats and bowls of goodness. The kids can grab special juices like the ABC (apple, beetroot and carrot) or dreamy orange (splicing an original with some pineapple and apple).

Little and big people will love the acai bowls, ‘nicecream’ and raw treats. Aside from the colourful food and drinks on offer at this healthy hotspot, kids will dig the peekaboo opportunities in the tee-pee, cubby to climb on, books, board games and toys.

Bonus: If you need to stock up on bananas and other staples, you can also buy your fruit and veg here, too.

Where: 473 South Pine Road, Everton Park. Open: Daily from 6am ’til 10pm.

Willow & Spoon, Wilston

The outdoor kids’ play area at Willow & Spoon is more like a family backyard, decked out with a chalkboard, play kitchen, games and toys that’s all in full view of the covered dining area. Oh, and it’s pet-friendly too!

Kids can keep things simple for both breakfast and lunch with cheese and Vegemite or Nutella toasties, muesli with honey milk, or fruit and marshmallow kebabs. The kids’ beverage options include cloudy apple or orange juice; or for something of the dairy persuasion, a babycino or kids-sized milkshake.

Parents can nibble on the extensive brunch menu which ranges from brioche French toast with peanut and chocolate Nutella butter to poached eggs with pulled beef and smoked cheese sauce. Fancy!

These guys are serious about sweets, with a separate dessert menu featuring apple and rhubarb crumble with lavender cream, and toasted banana bread with ricotta, honey and walnut butter.

Where:190 Newmarket Road, Wilston. Open: Tuesday to Sunday from 7am ’til 2pm.

Plum Tucker, Red Hill

Think you know avo on toast? Think again. Plum Tucker serves up two options for this staple brekky dish: go simple with black sesame and lemon, or indulge in the sweet potato and red harissa variation served with miso dressed greens and dukkah.

There’s a great kids’ area upstairs, which is also available for kids’ parties. On the menu are old faithfuls like gooey eggs with soldiers, cheese on toast, and bacon and egg rolls, plus babycinos (complete with sprinkles and marshmallows), AJ and OJ, milkshakes and smoothies.

Where: 5 Enoggera Terrace, Red Hill. Open: Daily from 6am ’til 2pm.

The Soul Pantry Kitchen, Stafford

The Soul Pantry Kitchen is a shopping hub for locally-sourced food, plants and homewares. And it’s kid-friendly to boot. The café has loads of vegetarian and gluten-free breakfast and lunch options – think quiches or a nourish bowl for parents, and seasonal fruit salad or avocado on toast for the little ones.

The large warehouse space has a workshop out the back and a great indoor area for kids to play while you’re getting caffeinated for the day. During school holidays, kids can even learn about plant selection, design and care at the Kids Adventure Garden Workshops.

Where: 31 Wolverhampton St, Stafford. Open: Tuesday to Friday from 8am ’til 4pm, Saturday from 8am ’til 2pm.

Tiddlywinks Dance and Play Cafe, Nundah

Present and future dance mums and dads, warm up your jazz hands! If your little ones like to get their groove on and shake it all about, head to Tiddlywinks in Nundah. More of an indoor play centre than a specialist café, Tiddlywinks features a three-storey playground and toddler area, plus daily disco for kids (parents can share their moves as well for a dose of huffy puffy).

To refuel, kids can chow down on healthy freshly-prepared meals and fruit from the cafe (gluten-free, vegan and nut-free options available), while parents can sip on coffee.

Where: 264 Melton Road, Nundah. Open: Tuesday to Friday from 9:30am ’til 2:30pm, Saturday from 9am ’til 4pm, Sunday from 1pm ’til 4:30pm.

Kids Play Cafe, Pure Tennis, Ferny Hills

Junior Lleyton Hewitts and Serena Williams’ in-the-making, rejoice! Tennis and non-tennis loving families will love the Pure Tennis Kids Play Cafe’s outdoor (but undercover) area surrounded by lush trees and loads of toys, cubbies and mini-cars.

The Kids Play Cafe has you sorted for coffees, milkshakes, slushies and juices, and snacks galore in between your tennis matches – or lessons, which kids over three can take at Pure Tennis Academy.

Where: 144 Samford Road, Ferny Hills. Open: Monday to Saturday from 9am ’til 12pm.

Victoria Park Bistro, Herston

Whether your family travels with matching golf clubs and visors or you just like to get outdoorsy with some casual putt putt, head to Victoria Park Bistro at Victoria Park Golf Complex to get tasty options for breakfast right through to dinner.

Kids can go sweet or savoury at brekkie with Dutch pancakes with berries, syrup and ice-cream; or bacon and eggs on sourdough, and hash browns with tomato sauce. Lunch and dinner options range from mini cheeseburgers to fish and chips and pizzas.

There’s loads of seating outside right beside the wooden playground, cubby and farm tractor.

Where: 59 Herston Road, Herston. Open: Monday and Tuesday from 7am ’til 3pm, Wednesday and Sunday from 7am ’til 8pm, Thursday to Saturday from 7am ’til 9pm.

Mount Gravatt Marketta

From the cool crew that brought us Miami Marketta on the Gold Coast comes Mt Gravatt Markets. Serving up food-truck cuisine to the masses each Saturday night, you’re guaranteed live music, tasty street food and great vibes – and you’ll be able to put the little guys to bed before they lose it or eat too many giant lammies.

With so many different types of food all under the one roof, it’s the perfect place for the kiddies to expand their tastebuds. There’s outdoor seating and space around the tables or the dance floor to let them do their thing in between feasting.

Takeaway is always an option if you’re running late and need to get home quickly to start the bedtime routine.

Where: Mount Gravatt Showgrounds, Logan Road, Mount Gravatt East. Open: Saturdays from 4pm ’til 9pm.

Need more foodie inspiration? Here are some more kid-friendly cafes in Brisbane:

Steam Train Espresso, Red Hill

Francesca’s Flowers, Paddington

Home Cafe, Ashgrove

Everton Park Hotel, Everton Park

Birds and the Bees Cafe, Everton Park

Walkabout Creek Cafe, The Gap

Cafe Lagarto, Samford

Evo Espresso, Yeronga

Avid Kitchen and Garden, West End

Eat Street North Shore, Hamilton

Tuscan Terrace, Sirromet Winery, Mount Cotton

What’s your favourite kid-friendly cafe in Brisbane? Share your secret spots in the comments below!

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iamnotaprepper · 7 years

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Emergency food supplies!

This is a topic people ask me about all the time, and I really don’t know much about it and our own supplies are… a work in progress. I’m going to outline the main categories of food supplies as I see them, and I welcome any comments or ideas.

Remember, these supplies are going to be for hunkering down. You should have food (or allegedly edible food substitute) in your 3-day go-kit. If the situation is that you can stay in your house (or camping on your property) I’d recommend not using that food right away, in case the situation changes and you need to evacuate. I like to think of my go-kit as a totally separate set of supplies that I could use if I need to, but hopefully will only tap into for a real grab-and-go situation.

In the hundreds of conversations I’ve had on emergency preparedness, there seem to be two main schools of thoughts for those who are prepared.

1) I want to be as comfortable as possible after an earthquake and therefore will plan my supplies accordingly. [These people have their favorite foods in their emergency supplies.]

2) I’ll be so grateful to be alive, I won’t care if I’m uncomfortable as long as I have something, anything to eat. [These people have some combination of astronaut food and their least favorite canned vegetables from the back of the pantry.]

Neither of these viewpoints is right or wrong. I certainly know which house I’d like to be in after a disaster, but I’m also very aware that the other is way easier to plan for. Personally, I’m starting with 2 and trying to work my way to 1- with all categories of emergency planning- but it’s a long process. That’s okay. Having something prepared is always better than nothing.

How much food should you have? This is a really loaded question with a lot of answers. I’d go back to the water post for the full explanation. Make sure you have a minimum of 3 days for each member of the family. More is better. In our house, we’re shooting for somewhere between two weeks and one month, with enough water for a similar amount of time.

In my mind, there are three types of planning for emergency food supplies.

1) Food you already have in your home

2) Prepackaged emergency foods

3) Regular foods you’re able to prepare, and have stored with your other supplies

Each has their +/-, and each has different requirements in terms of replacement schedule, fuel, and water. Come with me, and allow me to display my ignorance about cooking food…

Food you already have in your home

Pros: foods you actually like to eat (that’s why you have them in your house); doesn’t require any additional supplies; everybody loves a block party bbq.

Cons: May not actually exist; regular cooking methods probably won’t be available; may take some creativity to cook up what you’ve got.

DO NOT CONSIDER THIS TO BE SUFFICIENT FOR YOUR EMERGENCY SUPPLIES. It’s likely to be your most delicious option after an earthquake- if you can get to it. If your house has collapsed, or if it takes you days to get back to your home, you’re unlikely to be able to raid the fridge or the freezer. We’ve got a chest freezer full of meat and homemade goodies like pasta sauce and jams and syrups. That freezer is in our basement, so accessing that food is a serious best-case scenario. I hope we’ll have it but I’m not counting on it when it comes to making sure we’ve got enough food to survive a few weeks.

Even if the power’s out, your fridge and freezer will keep food cold for some time. The USDA says the fridge should be cold for 4 hours and a full freezer for 48 hours, if the doors are kept closed. If you get back inside your house and the fridge is on its side with the door open, proceed with caution. Keep the doors of the fridge and freezer closed as much as possible, and use your foods strategically:

1) Eat through the fridge first, prioritizing things that will spoil fastest

2) The freezer should be the second priority since things there will take longer to spoil than the fridge

3) Canned goods and other non-perishables can be moved into the rest of your emergency supplies

4) If you have more than you can eat before it spoils, it’s community building time. Go check on your neighbors and share that quart of milk.

How long is food good for if it’s not refrigerated? Obviously there’s no one answer to that. Trust me, throw out the chèvre, but the cheddar will be good for ages. I’m not a food expert, so I’m going to recommend this helpful chart from the government (you could print it out and stick it inside your fridge, since we do have power outages from time to time). Even without monitoring with a thermometer, it should provide some good guidelines. As always, if in doubt, throw it out. If it’s fuzzy and it doesn’t bark or meow, throw it out. You get the idea.

Remember that even if you can get into your house (either to gather supplies or to stay), we’re going to be a long time without electricity, gas, and running water. That means you’re probably not going to cook things on your stovetop, oven, or microwave. You’re going to need alternative methods of cooking your food.

The BBQ/grill is a good option that lots of people already have on hand. We’ve got a charcoal grill and we try to keep an extra bag of fuel for it. If you’re a gas grilling family (seriously what’s the point you could just cook it inside for the same flavor but whatever), you should think about keeping extra tanks around so you could use it as your primary cooking tool. If you’re super fancy and have your gas grill hooked up to your gas line, make sure you know how to disconnect it and have full tanks on hand- the gas lines are going to be turned off in favor of not blowing up the neighborhood.

One of the great things about emergency planning in Portland is how many people already have camping gear. Your camp stove and pans probably won’t be optimal to cook the rack of lamb sitting in your freezer, but lots of things in your house can be made edible by heating up or with boiling water. You’ll also need this ability for the rest of the food discussed in this post (except the MREs). The amount of fuel you’re going to need will depend on the kind of stove you have. Err on the side of caution.

Some people have a fire pit in their backyard and lots of wood. That’s rad, but outside of hotdogs and marshmallows I know nothing about cooking over fire so you decide how useful that is for you.

If you’ve got a freezer full of HotPockets, I have no idea how you’re going to cook those. Most pre-made food is safe to eat without cooking (but disgusting). Also, if all you have in your freezer is HotPockets and you’re not in college, it might be time to reevaluate some of your life choices.

Prepackaged Emergency Foods

Pros: Very easy to know how much you need; don’t require much other than hot water to prepare; most good for 20 – 25 years

Cons: Can be the most expensive option; foods are often high in salt/sugar/preservatives; I’m not sure I’m interested in 30 servings of “Vegetarian chicken-flavored vegetable stew” but it sure beats starving to death.

Pre-packaged emergency foods are going to be far and away the easiest way to make sure you’ve got enough food post-disaster. Most are good for 20-25 years and don’t require in the way of preparation. Here are the most common ones I’ve come across.

The Bucket. Several people have told me they’ve bought the “Costco Bucket”, which seems to be along the lines of this or this (definitely watch the video- a jazzy little number that made me feel pretty cheerful about impending doom and optimistic about the power of garnish to give rehydrated food 3 Michelin stars). Lots of websites and companies sell them, so don’t despair if you’re without a Costco Card. The “bucket” is generally a one-month supply of food for one person. I’ve never taste-tested any of the brands (and they are legion) but I imagine they’re all pretty similar. They all require water, some are eat-from-the-pouch and some require cooking utensils, so make sure you know what you’ll need.

MRE. Meal, Ready-to-Eat (MRE) is a popular option, since you have a lot more selection and can do more mix-and-match for your own personal preference than with the bucket. Lots of MREs come with heating elements, so they don’t require a camp stove and additional water. They are extremely calorie dense (probably a pro after a disaster. It’s not going to be the time to worry about your diet). No water is required (except for drinking, most are pretty salty) and they’re designed to be eaten straight from the package. They’re pricier than other options, but also have more selection for those with dietary restrictions. Contrary to Ted Cruz’s best efforts, gluten-free MREs do exist.

Freeze-Dried Food. These are pretty common for camping so most people are at least passingly familiar with them. All require water. There are a lot of options for flavors, dietary restrictions, cook-in-pouch, etc. Like the MREs, it can get pricey to think about a few weeks of these for each member of the family. I don’t have an opinion on this, but lots of websites say that the freeze-dried food tastes much better than MREs (I think part of this might just be about being able to get something similar to your favorite foods in freeze-dried form, or how good anything tastes after backpacking all day).

Stockpiling Normal Food

Pros: Cost effective; pack your favorite foods in their actual form (rather than reconstituted); easier to get quality nutrition

Cons: Shorter shelf life; harder to plan for; takes up more space

For me, this option is more difficult for planning purposes. I can calculate 1 gallon of water per person per day, but what 14 days worth of food for two people looks like is beyond me. How many cans of tuna is that? Also, I don’t know how to cook anything even when I’m in my own well stocked kitchen. If Justin dies in the earthquake, anyone who is willing to cook for me can come over and eat his share (sorry Justin).

On the plus side, you don’t have to do any special shopping trips or visit any weird survivalist websites for this kind of prep. Most people I know who have good food supplies of this sort just buy an extra can or two of whatever each time they’re at the grocery store. It doesn’t take long to get a good stockpile, especially if you’ve got some prepackaged emergency foods you’re going to be supplementing with this real food. Some people think of it in terms of meals (we’ll eat X and Y together and we’ve got comparable amounts of each) and some people are just going to get creative with the mix of stuff they’ve got (peanut butter and dried apricots could be the next big thing, who knows).

Obviously lots of your favorite foods are not going to be suitable for your supplies- it’s limited to non-perishables. I prefer frozen vegetables to canned (and hopefully I’ll be eating them from the freezer for a few days, see above) but canned is better than scurvy. Unfortunately, even “non-perishables” have shelf lives that are shorter than I thought before I started researching this article. Here are some good websites with food suggestions:

This is a good chart for how long different types of food will last, from the CDC

As always, Ready.gov has decent, if basic, information

Nothing from the magazine RealSimple is ever actually simple, but this is a good list

I don’t intend to get too hung up on expiration dates for the food, but we will try to go through our kit twice a year (that sounds doable, right?). Here’s what a chunk of my Google calendar looks like for October:

[Look at all that free time! Let’s make plans to hang out.]

I’m also trying to remember to write on items when they were purchased to simplify the process when we do sort the kit. This system is a serious work-in-progress. Am I worried about forgetting to sort through the kit and eating those black beans in 2 years? Not really. Most food of this sort will be edible, if not palatable, long past its expiration date. An obvious exception is any container that’s swollen and looks abnormal (cans or bags of food), since that’s a clear sign of Bad News. The USDA has a pretty good practical guide on this. In general, having food is a necessity; sorting through it on a regular basis is more of an aspiration than a reality for me. Like everyone else, I’m just doing my best here.

Should you home-can your own vegetables and such? That’s awesome but not for me. Remember that glass breaks in earthquakes and pack your supplies accordingly.

Don’t forget the can opener. You’ve got one or two in your house, but just make sure there’s one that lives with your emergency supplies. It’ll make life simpler, and if you’re the only one on your block who remembered, you’ll be a goddamn hero.

Where are you going to store your supplies? Exactly what I said in the post about water:

1) Don’t store your supplies in the basement.

2) Don’t store your supplies in a room that’s over the basement.

3) Outside lockable storage (like a shed) is the best option. That’s not possible for a lot of people (myself included).

4) If you’ve a room (or garage) that’s not over the basement and not under a second story, that could be your best option. Even if your house collapses you’re likely to be able to dig out your supplies.

What are you going to store your food in? If you’ve got anything other than cans, try for something waterproof that will keep out rats and other foragers. We bought a chest from Storables (also a PNW company if you’re looking to buy local). Having it all in one container will also be helpful if we’re in an evacuation situation where we can take supplies (basically, if we’re able to use our car).

One last thought: There is no better facilitator for building community than food. Talk to your neighbors. See what they have. See what they like. Maybe you’ve got a food bucket but they’ve got that fire pit. If the power’s out for days, we’re not going to be able to eat all those burgers before they go bad. There may never be a better time for a block party potluck than after a disaster! It could be fun! It’ll be more fun if you know your neighbors before the disaster so go introduce yourself.

And, finally, here’s a handy table I made to summarize the information from this website:

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partysan · 7 years

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TUNE IN – EXPLORE – RESTORE Amidst a breathtaking scenery, Obonjan regenerates body, mind and soul. Reward yourself with the unique experience of music, yoga, meditation, fitness and sport.

This is just one of the many promises on Obonjan’s website. Marketing, SocialMedia, pictures, program – everything is superbly done – innovative, fresh, glossy, lifestyle-ish.

An adult glamping version of a festival away from the Springbreak Party Islands in Croatia with an extraordinary program of yoga, lectures, workshops, sport and music.

Sounds great – that’s what we wanted to see.

Obonjan is a 1.5 km long island on the Dalmatian coast, about 6 km before Šibenik. Originally conceived as an “island of youth” for boy scouts, the island is very beautiful and really serves all clichés of the Adriatic: turquoise-blue water, pine and olive trees, beaches and the obligatory background sound system for cicadas. With a small ferryboat you can reach the island about one hour from Šibenik harbour. In the 1950s, the scouts left behind a complete infrastructure of ports, houses and streets. All beautifully ingrown and a little wild. In 2016 the island was renovated by a Croatian/English event agency, partly rebuilt and put back into operation.

On the island there are tents for about 500 guests, divided into two categories. The tents are new and of high quality, equipped with AirCon and in the category “Forest Lodge” even with refrigerator, toilet and shower. For the tents of the “Bell Tent” category there are sanitary facilities available as on a camping site. All the public buildings we saw were in order, some of them new or renovated and clean.

Obonjan offers two restaurants and three food stalls (pizza, burgers, curry) for catering. In the big restaurant “The Kitchen” on the highest point of the island there is a breakfast buffet and a large seawater pool. The small restaurant “BOK” at the harbour opens at noon and serves mainly seafood. And then there is a small “Green Bar” which offers tea, smoothies and allegedly veggie / veganes food, but during our one-week visit the bar was mostly empty.

At the harbour there is a bar all day long which is played by DJs in the afternoon and in the evening. At events, parties or concerts there are more bars at the amphitheatre and at the open-air club. Then there is the “Zen-Den”, a wellness, massage and yoga temple and a pavilion for all kinds of events.

The seasonal programme is dedicated and of high quality. Every week a label, publisher, promoter, agency or other organisation takes care of the work. The curator brings together bands, DJs, performers, artists, trainers, coaches, etc. and brings the associated followers to the island. An interesting concept that reads itself thrillingly and holds many surprises and discoveries ready.

Here is an overview of the 2017 programme

[toggler title=”Curators” ] Gilles Peterson and Worldwide FM, Wanderlust, Electric Elephant, The Numinous, Late Night Tales, Hunger, The Hoxton, Unit 44, Supersoul, Fashion Revolution, Visual Fodder, Wildfitness, R&S Records , Ernest Journal, Secret Yoga Club, Gottwood, SHE, Phonica, She’s Lost Control, Soul & Surf, Creative Social, Refinery, Switch On, Serenebook, East of Eden, Yogarise, Your Space Berlin, and Yoga Hero.[/toggler]

[toggler title=”Tune-In – Music” ] Daniel Avery, Dave Maclean (Django Django), Flamingods, Garden City Movement, Gerd Janson, Gilles Peterson, Hercules and Love Affair, Horse Meat Disco, Jack Savidge (Friendly Fires), Jordan Rakei, Josefin Öhrn, Justin Robertson, Kaitlyn Aurelia Smith, Khraungbin, Low Life (Bill Brewster & Frank Broughton), Man Power, Midland, Mister Saturday Night, Norman Jay MBE, Phaeleh, Prosumer, Ray Mang, Roy Ayers, and Sean Johnston.[/toggler]

[toggler title=”Explore – Talks + Workshops” ] Daniel Pinchbeck, Patternity, Laraaji, John Higgs, Lisa Luxx, Anthony Peake, Sam Bompas, David Bramwell, The Wild Swimming Brothers, Nick Jankel, Kto Wong, Loba Diaries, MA-TT-ER, and Super Human Earth.[/toggler]

[toggler title=”Restore – Wellbeing + Fitness” ]Jasmine Hemsley and Sound Sebastien, Patrick Broome, Meghan Currie, Seb Eubank, Ruby Warrington, Michael James Wong, Lani Rocillo, Steffy White, Alexandra Roxo, Toby Huntington-Whiteley, Swim Dem Crew, Susan Rozo, Chloe Brotheridge, Wolf Sister, Pip Roberts, Run Pack Berlin, Paula Andreewitch, Charlotte Welfare, Carlos Romero, Pandora Paloma, Jessica Skye, Bess Shipside, Gail Schock, and Kate Taylor.[/toggler]

And after a short acclimatization period you can get really busy. Here’s a typical Obonjan day.

[column size=one_quarter position=first ]07:30 am – 10:30 – 14:30 17:00 19:30 – -[/column]

[column size=two_quarter position=second ]Early Morning Yoga Breakfast Mediation – Session Lunchtime Beach Life, swim and/or swim and / or hang out at the harbour Readings, workshops, coachings, etc. on the tent veranda enjoy the view and sip the first glass of wine Sunset Yoga Dinner In the evening a concert, a party or a film on big screen?[/column][column size=three_quarter position=third ][/column][column size=three_quarter position=last ][/column]

Great! An Eco-Hipster-Art-Professional-Chiller-Paradise.

But on closer inspection we were really disturbed by some points, which we don’t want to share here as an offending online review and experience report, but as a call to guests, media and organizers.

If you look at the Obonjan SocialMedia and website and read through the programme, you will get the impression of a committed, sustainable, organic & eco-resort. Unfortunately, this is not the reality.

Disposable dishes, plastic cups, plastic cutlery, plastic straws, coffee to go paper cups even at the breakfast buffet. Not a single solar panel all over the island, no grey water recycling, no waste separation, delivery vans and cars on the island are normal petrol, no call to recycle or any other recognisable spirit for a sustainable island life. And the air-conditioning systems in the tents are not really necessary either.

The team, the employees on Obonjan seem to be recruited partly from unpaid volunteers, who are mostly gastro beginners and also by the bank only minimal-friendly. But the organisation worked out well for us – but good mood feels different.

Vegetarian or even vegan dishes are scarce. In the restaurants and stalls there are hardly any meatless or vegan options (or the veggie paddies at the Burger Grill or the summer rolls at the Green Bar are just randomly off…). If you are not into meat, fish and cheese, you should bring enough food from the mainland, otherwise it could get cramped. Anyway – Basically the food was good to OK everywhere.

At some bars, menus and drinks disappear inexplicably and drinks seem to be charged according to a kind of daily rate; especially the later the evening, the more volatile the prices can become. And watch out for the Beer/Lemonade Mix Shandy – then you will soon have two drinks on your bill: a small beer and a lemonade = 2 x 36 kuna / 9,80 € – without tip: -) Tricky is the payment even if you haven’t brought enough kuna. But it gets complicated when you pay in € and get Kuna change back. Then it becomes expensive and here too there are different, suboptimal exchange rates.

In the little shop with limited, completely commercial offer and prices like at the bar there is a ban on photos. On demand: why? … there’s the answer “Because my boss said so.” Which, by the way, is something you get more often as a curious guest.

The prices are not cheap all over the island.

Beer 0,3l = 35 Kuna / 4,70 € Beer 0,5l = 52 Kuna / 7 € Corona 48 Kuna / 6,50 € Cuba Libre 85 Kuna / 11,50 € Burger 65 Kuna / 8,80 € Pizza 85 Kuna / 11,50 € Curry 90 Kuna / 12 € Breakfast buffet 100 Kuna / 13,50 € Small Water 20 Kuna / 2,70 €

But hey – it’s an island and not the mainland, every can of beer is brought by ship.

All this is not dramatic and doesn’t deserve a rip-off stamp.

The somewhat „Mediterranean“ gastronomy practise has to be taken sporty and nobody can be really good and friendly all the time. But the impression transported by the Obonjan communication of an Eco Village, which is operated only by yogis, gurus, hedonists, vegans and mindful eco guerrillas, we see then nevertheless as genuine label fraud.

The people we met in Obonjan were just as amazed and disappointed about all the mentioned non-ecological points. Obonjan manages to bring a great, open, interesting and mixed audience to the island and then disappoints on the spot with small and big failures, which leave a more than bland aftertaste. Obonjan could be so much more.

Obonjan could be a lighthouse for the entire tourism industry of the Adriatic Sea. The advertising for this has already been placed, and the appropriate guests have already arrived.

“The spirits I called…”

Many of the Obonjan visitors we spoke to agreed that there will be a lot of feedback when you bring such an environmentally conscious target group to the island and then do not fulfill expectations. The pressure on the organizers must be big. The complaints, concerns and comments must take on alarming proportions. All curators have to be asked whether they will continue to support this or demand changes.

You can’t have a wellness / ecological festival, throwing around with disposable dishes and hardly offering veggie food without an echo of the guests?

Actually we are Obonjan fans. But just disappointed Obonjan fans. As a real eco island, the 2018 season might be fully booked already – think about it.

The Obonjan project is a respectable feat of strength, the organisation, the infrastructure, the booking, all this is not stomped out of the ground in one season. We realize that. In the second year the shop seems to be running a little more smoothly, but in many areas there is still room to move upwards.

We could imagine going back to Obonjan again. But next time we’ll ask what has changed. And whether the eco awareness yoga meditation marketing show has perhaps even become a reality by now. We wish the whole Obonjan team much success for the third and many more years.

Go-bonjan! www.obonjan-island.com

Tips for the Obonjan trip: Bring: Eye mask (the tents are bright), Ohropax (the tent walls are thin: -). Food/Beverage: a bottle of wine, a few beers, some snacks and a couple of water bottles are allowed and useful. Of course, the organizers also have to earn money, but you can also bring along what you consume in the tent. Enough Kuna: the exchange rates on the island can become crazy. Except in the two restaurants, cash is used everywhere. There is an ATM on the island, but we didn’t try it. Internet / W-Lan: There are top free wifi almost everywhere on the island. Water: The tab water is drinkable. Children: Obonjan is not really meant for families / children. Guests: The promoters come from the UK, so most of the guests are british but we’ve met people from all over the world. Arrival with your own car / parking lot in Sibenik: We drove with our own car from Munich to Sibenik and after 8 hours of driving we stayed for one night in Hotel Jure **** / Solaris Beach Resort (170 € double room incl. breakfast). The resort has a large, guarded parking lot and we have parked the car there for a week (7 € / day) Taxi / Bus: From the resort there is a bus for 17 Kuna p. P. to Sibenik. With Uber the trip from Sibenik Harbour to the hotel costs 45 kuna, taxis in the city wanted three times as much for the same trip – they just haven’t heard the gong and keep trying to advantage from tourists.

Deutschsprachige Version dieses Artikels @ www.fernwehblues.de

Obonjan Island? Our Experience with the Million-€-Wellness-Organic-Musik-Festival TUNE IN - EXPLORE - RESTORE Amidst a breathtaking scenery, Obonjan regenerates body, mind and soul. Reward yourself with the unique experience of music, yoga, meditation, fitness and sport.

#English #festival

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pilatesembodiedsf · 4 years

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Chimichurri Street Tacos: The Perfect Party Food

The best part? Just set the fillings out and let your guests build their own taco. Party planning is done.

The Taco Part:

Makes 8-12 tacos

You can prepare your beef on the grill then slice it or start with slices and bake it in the oven (shown in this recipe).

1 lb top sirloin (or cut of your choice), cut into thin slices

4 oz extra firm Tofu, well-drained and diced

4 oz shiitake or portabella mushrooms, sliced

1 green bell pepper, cut into slices

1 medium red onion, cut into slices

2 cups raw red cabbage, shredded

12 small corn or flour “street taco” shells

Plain non-fat Greek yogurt for topping (optional)

The Chimichurri Sauce:

Makes 2-3 cups

1 packed cup flat parsley

1 shallot, cut into large chunks

¼ cup red wine vinegar

1-2 cloves garlic

½ tsp dried oregano

¼ tsp ground cumin

¼ tsp salt

¼ cup avocado oil

Water

How To Make Chimichurri Sauce:

Stop the blade and check the consistency. If you want it thinner, add more water and run the food processor for another 5-10 seconds.

Note: Don’t over processes the sauce or it will be too liquidy. Add a little water at a time and run the blade in 5-10 second increments. The texture should be slightly coarse, not silky smooth.

How To Make The Tacos:

Place beef strips in a bowl. Top with ¼ cup of chimichurri sauce and toss to coat the beef. Cover the bowl and refrigerate for 30 minutes or up to 24 hours.

Bake until the beef is cooked through. Approximately 10-15 minutes. (Longer if you like your beef well done).

Enjoy!

The post Chimichurri Street Tacos: The Perfect Party Food appeared first on Born Fitness.

#Born Fitness

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shortsrifle7-blog · 5 years

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The Captivating Charm of Cape Kudu, Koh Yao Noi, Thailand

*Unspoilt

not spoiled, in particular (of a place) not marred by development. "unspoiled countryside" synonyms: immaculate, perfect, pristine, virgin, unimpaired, unblemished, unharmed, unflawed, undamaged, untouched, unmarked, untainted, as good as new/before;*

Like stepping back in time, the sleepy, rustic, friendly island of Koi Yao Noi, half an hour from the bustling city of Phuket seems from another time. Rush hour is passing half a dozen motorbikes and the main road is barely wide enough for two cars to pass each other.

There's a sleepy mellowness to this fascinating island that seems to be resisting development as much as it can. But that doesn't mean that they aren't welcoming of visitors. Some say that the friendliest people in all of Thailand are found on Koh Yao Noi and I'm inclined to agree.

It's amazing how much things can change just in a 30 minute speed boat ride. Koh Yao Noi literally means "island long small" (it's sister island Koh Yao Yai means island long big). Koh Yai Noi's mostly Muslim population make their living through the sea, agriculture (rubber, rice and coconuts) and eco tourism.

We are greeted at the pier by a staff member of Cape Kudu, the island's latest hotel development. The government has tried to keep hotel development limited to preserve the island's unique culture. I can't help but extend an outstretched hand to feel the breeze and I crane my neck to see the views from the open vehicle.

All I can see are simple homes, a lush jungle setting and the occasional person. Navigating around the 30km island is easy as one road circles the island. We pass the beach where there are massages offered on open air beds laid with colourful cloth. Big news was the island getting a 7/11.

Our driver turns left into Cape Kudu. Open for 1.5 years it is a stunning resort beautifully decorated in seafoam blue and whites. Welcome drinks are proffered along with cold towels and I dab at my décolletage with it trying to undo the seasickness from the speedboat ride.

We are offered a seat with ocean views while we check in and my nose twitches. I smell...cookies? Yes there are three types of freshly baked cookies on offer during check-in. I'm tempted, sorely so, but having eaten a substantial breakfast, I mentally note that come 3pm I shall come creeping back, quiet as a mouse, and slip some on a plate to nibble on.

We are shown to our room. There are 50 rooms and Cape Kudu is part of the Small Luxury Hotels collection along with Hua Hin's Cape Nidra. Our room #1108 is a pool villa, a private sanctuary from the popular main pool and it is decorated in the resort's signature blues and whites.

It's as soothing for the eyes as it is for the soul. There's a work desk area with speaker, mirror and phone. Behind this is the very comfortable king bed. There is a large, thick pillow as well as a smaller one and I order some pillows from the pillow menu.

To the right is the lounge area with a comfortable sofa, side chair and television. The mini bar is behind this. Behind the blue door is the bathroom with tub, separate shower, sink and toiletries by Erb. The tiles feel wonderful underfoot.

And if you slide open the balcony door you can glide straight into the square plunge pool or take advantage of the sun on the day bed. There is also complimentary wifi.

Keen to explore the rest of the resort we head to the cool reading room where there are refreshments, fresh fruit and some of those freshly baked cookies. We play a game of pool and read while everyone else sun bathes.

The clock swings around to 4pm and we join everyone near the pool for happy hour cocktails. There's a very good Pina Colada and a "Nanny says No" non alcoholic cocktail strong in maraschino cherry.

We take a seat under the rotunda and watch scooters putter past and geckoes climb walls. Nobody, including the lizarding folk seem to be in a hurry.

Day turns into night and it's time for dinner. The Hornbill restaurant has both an indoor and outdoor area. The weather is pleasantly warm but not oppressively so (Koh Yao Noi has an ideal tropical climate that is less humid and hot than the rest of Thailand) and we pick a corner table with large comfortable seats.

The menu is comprehensive and includes an all day breakfast (those three words fill my heart with joy) as well as Western dishes like grilled steak, cioppino seafood stew and lamb shanks as well as Thai specialties. It's also on-trend with fresh juices including a cold pressed pineapple and lemongrass juice as well as beet juice with beetroot, apple, carrot and mint.

We hone in on the Thai dishes particularly the Southern Thai ones. We also went with a lot of the chef's recommendations as indicated on the menu (spicy, vegan and vegetarian dishes are also marked). There is no pork served at the resort to respect the Muslim population and there is also no foie gras or shark's fins at any Cape and Kantary properties for ethical reasons.

Suspiciously Delicious Squid Soup 320THB

With a name like "Suspiciously Delicious Squid Soup", we were very curious to try the soup. The broth is clear, slightly sweet and served with slices of boudin blanc sausage and a minced chicken stuffed squid and vegetables. It's a mild but comforting soup.

Tom Yum Kung "Eggstraordinary" 220THB

The menu has some twists on dishes or modern interpretations. This is a omelette version of tom yum soup with plenty of lemongrass and chilli served over a bed of rice. Over this is an omelette layer. I don't think they quite believed me when I said I liked spicy so I need to order some more chillies.

Thai Chicken in Gravy and Rice 210THB

I've had something very similar to this at a Shanghai restaurant but made with chicken and tofu. This is made with chicken and mushrooms. There's a rich, comforting gravy made flavoured with Shaoxing cooking wine and chicken thigh on a bed of jasmine rice with a fantastic chicken chorizo sausage, a sunny side up egg and pickled jalapenos. Heaven. I actually ordered a side of sticky rice and I really enjoyed the sticky rice with the sausage.

Southern Crab Curry 360THB

Southern crab curry is fast becoming my favourite Thai curry. The crab is already shelled for those who don't like dealing with cracking crabs and comes with flavours like kaffir lime leaves with a plate of fine vermicelli noodles that you dip in the curry sauce.

And when we go back to our room, turndown has been performed and there are delicious chocolate coated macadamias on our pillows as a welcome amenity. A long soak and catching up on the book is all there is on the agenda tonight.

The next day is spent exploring Koh Yao Noi by scooter but before we do that, we make our way to the Hornbill restaurant for breakfast. There is an a la carte menu selection which is extra but the included buffet is plentiful and tempting so we go for that. There's a fresh fruit cart with a good selection of fruit. There is also a roti cart making fresh banana, egg or Nutella roti.

We take a seat inside and there's a range of pastries and breads including fat pretzels and danishes. There's a continental selection of cheeses and meats as well as an egg station making omelettes, French toast, waffles and pancakes. There is beef bacon, beef sausages, stir fries, curry and congee as well.

I ask for a crispy roti topped with sugar and condensed milk. Every day the selection changes slightly-one day it may include crispy coconut cakes, the next "wild eggs" with chilli in a banana leaf, sticky rice desserts and Kanom jeen soup noodles. One of my favourite drinks is the smoked coconut which is an intensely naturally sweet coconut water. Every morning I would spring out of bed, do a workout and wander down to breakfast like a hungry bear.

There is also a hot Thai selection on a separate table that changes daily. It's also my favourite stop at the breakfast buffet-one day it is the Muslim yellow rice curry which I absolutely adore (recipe coming up for this!) and the next it is fried chicken with sticky rice. It's all we need to set us up for a day of exploring and because breakfast finishes at 11am we find that we are happy eating this and then eating dinner at the end of the day bypassing lunch if we were too busy exploring the island.

While getting around in Phuket is not that easy and expensive, getting around KNY is easy by scooter or bike. No license is needed to rent a scooter and there is a vendor literally right outside the hotel that rents scooters for 300THB per 24 hours.

We get the low down on the best hidden gems from Olivier the guest relations manager and all round wizard who makes things happen. He gives us great tips for things that you can't find on tripadvisor with a real local focus.

We discover wonderful local cafes, delicious roti, incredible seafood restaurants, look out points, and the island's best food (I'll share these in a separate post). We return each day in a buoyant mood after a full day exploring.

One of the in-house activities I enjoyed the most was the Cape Kudu Thai cooking class. There are plenty of Thai cooking classes but all of these classes tend to offer similar dishes like green curry and tom yum goong which are delicious but I wanted to learn a bit more about Southern Thai and Muslim cuisine.

And when I mention that I'd love to learn how to make that Muslim yellow rice and chicken and the chicken with gravy sauce and the Southern crab curry to Olivier he says that they can show me how to make those which makes me ridiculously happy.

We have the cooking class in the Hornbill restaurant where they have set up three stations: one for chef Chan and one for me and one for Mr NQN while front of house staff Annie interprets. There are traditional golden pots called Thong Leang or the ancient version of a wok. These pots are interesting to cook with as they heat up very quickly but also lose heat very quickly.

We start with spicing the chicken which is best left marinating in the spices for 2 hours. We mix it with yogurt and butter and you can use chicken on the bone or off-we are using chicken thighs. We also spice the rice, add it to a rice cooker with chicken stock and the chicken on top and leave this to cook.

Then we move onto the chicken with gravy sauce, a Thai Chinese dish that is so simple but wonderfully comforting. They serve this with a chicken chorizo sausage that tastes like lup cheong except isn't made using pork. This comes together very easily too with just a few ingredients.

And lastly we make the southern crab curry with a rich curry sauce. You can also use prawns or fish or any other meat in place of crab. They serve this with rice vermicelli noodles instead of rice and it is served in a clay pot called a mor din that sits above a tea light. There's an abundance of food but it's so good that we can't stop eating it.

Another day we spend exploring around the island and watching day to day life. We watch as a man carries his bird in a cage while we watch another gentleman grooming himself on the side of the road in his scooter mirror.

Families look on as the father brings in a catch of the day's fish - most of the industry on KYN is based around the sea with many fishermen.

A group of four boys wave eagerly as they go off in search for new adventures. There's one area of the island that we haven't explored so we go off in search of it and follow a sign up a steep hill to the Hideout hotel where we stop for a look at a view, a lie back on the hammock and a drink.

There are more stops to run errands and get ready for our impending trip home. I have a massage and then it's time for a late lunch. The fulsome breakfasts mean that we aren't even hungry until 3 or 4pm. We make our way to Cafe Kantary, Cape Kudu's photogenic cafe and popular spot for photos and selfies. The decor is all whites and blues and it is a self service cafe with plenty of cakes, breakfast and lunch as well as pizza and burgers.

I order a matcha red bean cream drink as well as a Mocha Chocachip frappe topped with cream and an Oreo. You wait at the counter for the drinks but they will bring the food to you. There are three indoor tables but plenty of outdoor ones which are the pick.

Mac and Cheese Burger 340THB

The mac and cheese burger comes with a thick beef patty, slices of white onion, lettuce, tomato, melted cheese and mac and cheese. I spread some tomato sauce on it. It also comes with a generous side of fries.

Kaikrata 180THB

The Kaikrata is a smoked salmon omelette served in the pan it is cooked in. There's also chicken ham, croutons, salmon roe, kaiware srpouts and mozzarella and is strong in salmon flavour.

And then there's dessert-the bannoffee pie is a tower of banana and a chocolate topped biscuit base with cream. They use fresh cream but they treat it so that it has a bit more staying power in the heat. I would have loved a bit more caramel in this.

But the item I had been looking at every day when I got my matcha latte is the matcha toast with lashings of white chocolate sauce, cream and ice cream as well as matcha syrup. There are three slices of toast each buttered with a slightly sweet matcha butter. And to top it off, some chocolate sticks and a matcha macaron!

The whole time I had been here we were so busy. So much for the do nothing holiday but we loved the freedom of being able to easily explore things ourselves and looked forward to an adventure every day. But it soon came to the last full day here and I realised that I hadn't even been in the plunge pool yet!

We go for our final dinner at a local restaurant called Kaya which is a 10 minute scooter ride away. The all female team that run Kaya are so welcoming and sweet that we realise that we are going to miss the island a lot when we have to leave in the morning.

We feast on massaman beef curry, sticky rice and green curry and follow it with banana simmered in coconut milk. They wave us goodbye while genuine smiles.

The next morning as we check out we are given a parting gift-a box of macarons from Cafe Kantary. It's with a sense of sadness that we have to leave (although this is coupled by the fact that I know that I will return). The staff and locals are so friendly and their smiles aren't predicated on a potential purchase. As I get off the speedboat to be whizzed off to Phuket airport, a local woman sees my hesitation at walking across the other boats and gently takes my hand and guides me across with a kind smile before waving me goodbye.

So tell me Dear Reader, which country or place do you think has the friendliest people? Have you ever heard of Koh Yao Noi? Do you prefer relaxing or exploring holidays?

NQN and Mr NQN stayed as guests of Cape Kudu but all opinions remain her own.

Tambon Ko Yao Noi, Chang Wat, Phang Nga, Thailand Phone: +66 76 592 600 capekuduhotel.com/

Source: http://www.notquitenigella.com/2018/12/14/cape-kudu-koh-yao-noi/

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signbrake9-blog · 5 years

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The Captivating Charm of Cape Kudu, Koh Yao Noi, Thailand

*Unspoilt

And if you slide open the balcony door you can glide straight into the square plunge pool or take advantage of the sun on the day bed. There is also complimentary wifi.

The clock swings around to 4pm and we join everyone near the pool for happy hour cocktails. There's a very good Pina Colada and a "Nanny says No" non alcoholic cocktail strong in maraschino cherry.

We take a seat under the rotunda and watch scooters putter past and geckoes climb walls. Nobody, including the lizarding folk seem to be in a hurry.

Suspiciously Delicious Squid Soup 320THB

Tom Yum Kung "Eggstraordinary" 220THB

Thai Chicken in Gravy and Rice 210THB

Southern Crab Curry 360THB

Families look on as the father brings in a catch of the day's fish - most of the industry on KYN is based around the sea with many fishermen.

Mac and Cheese Burger 340THB

Kaikrata 180THB

The Kaikrata is a smoked salmon omelette served in the pan it is cooked in. There's also chicken ham, croutons, salmon roe, kaiware srpouts and mozzarella and is strong in salmon flavour.

We feast on massaman beef curry, sticky rice and green curry and follow it with banana simmered in coconut milk. They wave us goodbye while genuine smiles.

So tell me Dear Reader, which country or place do you think has the friendliest people? Have you ever heard of Koh Yao Noi? Do you prefer relaxing or exploring holidays?

NQN and Mr NQN stayed as guests of Cape Kudu but all opinions remain her own.

Tambon Ko Yao Noi, Chang Wat, Phang Nga, Thailand Phone: +66 76 592 600 capekuduhotel.com/

Source: http://www.notquitenigella.com/2018/12/14/cape-kudu-koh-yao-noi/

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anamorales · 4 years

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Chimichurri Street Tacos: The Perfect Party Food

The best part? Just set the fillings out and let your guests build their own taco. Party planning is done.

The Taco Part:

Makes 8-12 tacos

You can prepare your beef on the grill then slice it or start with slices and bake it in the oven (shown in this recipe).

1 lb top sirloin (or cut of your choice), cut into thin slices

4 oz extra firm Tofu, well-drained and diced

4 oz shiitake or portabella mushrooms, sliced

1 green bell pepper, cut into slices

1 medium red onion, cut into slices

2 cups raw red cabbage, shredded

12 small corn or flour “street taco” shells

Plain non-fat Greek yogurt for topping (optional)

The Chimichurri Sauce:

Makes 2-3 cups

1 packed cup flat parsley

1 shallot, cut into large chunks

¼ cup red wine vinegar

1-2 cloves garlic

½ tsp dried oregano

¼ tsp ground cumin

¼ tsp salt

¼ cup avocado oil

Water

How To Make Chimichurri Sauce:

Stop the blade and check the consistency. If you want it thinner, add more water and run the food processor for another 5-10 seconds.

Note: Don’t over processes the sauce or it will be too liquidy. Add a little water at a time and run the blade in 5-10 second increments. The texture should be slightly coarse, not silky smooth.

How To Make The Tacos:

Place beef strips in a bowl. Top with ¼ cup of chimichurri sauce and toss to coat the beef. Cover the bowl and refrigerate for 30 minutes or up to 24 hours.

Bake until the beef is cooked through. Approximately 10-15 minutes. (Longer if you like your beef well done).

Enjoy!

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ashafriesen · 5 years

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Forgotten Heaven In India- Gulmarg

Forgotten Heaven On Earth – Gulmarg

Disclaimer: Just want to clarify, this post has nothing to do with recent attacks but just talks about my visit to Gulmarg in December. It’s sad that it will be sometime that people will head here again. It really is beautiful as heaven. Also, this was a personal travel and in no way sponsored.

I last went to Kashmir when I was a kid and now my kids have grown up never seeing snow. We booked our trip at least 3 times to Gulmarg but it got cancelled for various reasons. This winters booked again and even though we heard of the Dal lake freezing and some unrest we decided to go. A group of friends who had gone just a week before us also reconfirmed all is well. When we landed there, there were two things that don’t miss your attention;

a. It’s beautifully pristine and the new fallen snow just adds to the charm and

b. You get shocked at the number of armed soldiers on your way from Srinagar to Gulmarg. Apparently to support the population of 9 lakhs citizens there are around 8 lakh soldiers, a figure which our taxi driver shared with us, so can’t be 100% sure of the source. However, you can’t miss the tanks casually placed in a market square. For Kashmiris, it’s a way of life.

p.s. We did not visit Srinagar looking at all the security and this was all on our way. The recent #PulwamaAttack makes it even more real.

As soon as you enter Gulmarg, the crowds fade and so do the armed forces, all you can see is snow and the view encapsulates you. When you reach the huge golf course, which of course was all covered with snow and you can see many tourists trying their hand at skiing there. Air thins a bit as the car moves up, located 8,825 feet above sea level close to the Himalayas is the picturesque The Khyber Himalayan Resort & Spa.

A little about the resort we stayed in- The Khyber Himalayan Resort & Spa;

Rooms

It is a 85-room resort with beautiful views of the valley and the Himalayas. Wooden ceilings, luxurious interiors and spacious rooms are some of the wonderful features of this resort. Our room had a balcony with majestic views of the Himalayas. While the morning and the evenings were chilly, with the temperatures dropping to almost 0 degrees, the days are lovely and we would step out or even sit with a book in the balcony.

Room

Bathroom

View from my balcony

Cottages

Apart from the rooms they also have an option of the cottages with a private hideaway.

Fitness centre

They a reasonable size gym with well appointed machines, dumbbells and other accessories. There are separate sauna and steam facilities as well as jacuzzis. Again the views from here make winter workouts interesting.

Swimming Pool

The one feature that is covered in almost all the magazines is their heated indoor swimming overlooking the snow laden coniferous forest. It’s a luxury you understand when you are in a cold, freezing atmosphere.

Indoor heated swimming pool

La Octaine Spa

Kids play area- IGLOO

This was well equipped but at the basement and we tried going there twice but it was deserted so we skipped the same. They also have a games room if you want to catch a quick round of snooker or billiards.

The Den

They have the concept of the Den which is where you can watch movies of your choice but we never got the time to check this one out. Restaurants

Cloves

Most of our meals were eaten here. The breakfast has an amazing lay and for dinner and lunch they have a buffet and an ala carte option. I thought the food was pretty decent.

If you are a non-vegetarian then their Kashmiri thali is a must-try though you might need two people to finish it off.

Nouf

Nouf has to be booked in advance and in our usual hurried trip style we never ended up doing the same but it is supposed to have stunning views from every direction. Freshly grilled meats, cooked just the way you like on traditional coal-fired barbecues. Nouf is ideal for a cozy dinner by the candlelight. Definitely on my list for the next time.

Chaikash

Think of it as their coffee shop. It is just next to their lobby and perfect place to lounge and have tea or Kahwa. Their Kahwa is absolutely delicious and for us it became an evening routine to just sit their with our books and chat and indulge in some couple time here.

Do not forget to create a snowman and indulge in some snow fights while you are surrounded by snow :).

It does bring the kid out in you, doesn’t it?

Other Activities

Trekking and Fishing

Treks are closed in winters but if you head here in a slightly bearable weather the the trek to Khilanmarg Valley to see spring flowers is supposed to be enchanting. If you are an adventure seeker then you can trek to the serene Alpather Lake. For fishing enthusiasts Ningle Nallah and the Ferozepur Nallah are streams famous for trout fishing.

Things To Do In Winters In India, You Haven’t Done Before

Skiing

When you are in Gulmarg you should definitely try your hand at skiing. The Gulmarg Gondola is only minutes away from the resort. You need to take a local guide(highly recommended) who will guide you through your trip. Get your tickets for Gondola ride, bargain and interact with different activity providers etc. Be liberal in tipping these guides as tourism is their main occupation. The Gulmarg Gondola- world’s highest ski lift which will take you to phase 1 at 11000 feet and phase two at 13000 plus feet.

Gandola ride in Gulmarg

At phase 1 you will get instructors, equipments and beginners and advanced ski lessons. You will need at least three days to start getting the hang of skiing. The first one or two days will be rough and you will fall down but eventually will enjoy it. Do not forget to indulge in Kashmiri Pulao or Kahwa on the top. It feels divine in the cold.

Phase 1 Gulmarg-11000 feet

The ski-lifts work from 10 a.m. to 4 p.m. every day with a one hour break at 1 p.m. Phase 2 ride will take you to the Apharwat peak at 13000ft. The Al-Pathar lake near the LOC is almost a 2km trek from here. While we didn’t go there, it is a must-do.

Skiing and other activities in Gulmarg are a bit expensive but if you seriously want to pursue skiing then the Indian Institute of Skiing and Mountaineering, provides boarding and lodging facilities and packages at really low rates.

Snow Mobile

At the first phase you can rent a snow mobile and explore a set route. These snow mobiles are light and great for manoeuvring your way through the snowy slopes. For our little one a guide was there, the rest of us also had guides but we rode our own snow mobiles once we had gathered enough courage.

ATV Rides

You can book an ATV ride to see all the highlight points in Gulmarg. It’s a great way to experience the place with a sense of adventure. We saw the frozen lake, picture points, the golf course, ice skating rink, a church and even went through a national forest. It’s pretty safe and great fun. My 12-year-old rode one by himself. A guide will sit with you so there is nothing to fear.

He is just posing. He did not get to drive one.

Just sitting by a frozen lake

Sledging

A lot tourists sledge down the slopes or are pulled by guides wooden sledges down the entire phase one to the base.

Shopping The Pashminas

Ask your guide or the cab driver to take you to a reputed place for shopping the expensive Pashmina shawls and handicrafts and they will take you to the handlooms and showrooms.

Trip to Sonmarg And Srinagar.

We were there for 4 days and decided to explore and enjoy Gulmarg only but you can easily hire a car and head to these destinations.

Would totally recommend heading to Gulmarg as the place is just mesmerising and so reminds you of Switzerland. Sadly, security threats do dawn around it so do check before you head there. Our country is so beautiful that if you explore it properly you may not want to head out internationally.

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